資源描述：
《畢業(yè)設(shè)計(jì)（論文）-haccp在寶慶豬血丸子中的應(yīng)用研究》由會(huì)員上傳分享，免費(fèi)在線(xiàn)閱讀，更多相關(guān)內(nèi)容在學(xué)術(shù)論文-天天文庫(kù)。
1、邵陽(yáng)學(xué)院畢業(yè)設(shè)計(jì)（論文）HACCP在豬血丸子生產(chǎn)中的應(yīng)用研究XXX(邵陽(yáng)學(xué)院生物與化學(xué)工程系湖南邵陽(yáng)422000)指導(dǎo)老師：XXX摘要寶慶丸子，是用豆腐、鮮肉、豬血配以傳統(tǒng)佐料，經(jīng)磨、壓、捏、揉、拍、烘等多道工序加工而成的豆制品。推行HACCP系統(tǒng)管理是對(duì)食品生產(chǎn)、經(jīng)營(yíng)企業(yè)強(qiáng)化自身管理，確保食品衛(wèi)生質(zhì)量及食用安全的一種先進(jìn)的管理方法。結(jié)合寶慶丸子的實(shí)際工藝流程，應(yīng)用HACCP系統(tǒng)進(jìn)行管理，主要將原輔料采收、成型（員工操作規(guī)范）、包裝、殺菌作為關(guān)鍵控制點(diǎn)，并通過(guò)直接引用標(biāo)準(zhǔn)與具體實(shí)驗(yàn)得出數(shù)據(jù)兩種方法建立關(guān)鍵限值，原輔料采收、成型、包裝關(guān)鍵限制參照國(guó)家標(biāo)準(zhǔn)及企業(yè)標(biāo)準(zhǔn)，殺菌經(jīng)過(guò)實(shí)驗(yàn)確定
2、關(guān)鍵限制：先把水分含量降至49%，殺菌溫度121℃，20min，在0.13~0.15mPa的反壓下加入冷卻水冷卻到50℃后，再冷卻至室溫，時(shí)間小于30min，進(jìn)而建立一套完整的HACCP在寶慶丸子應(yīng)用體系。經(jīng)過(guò)幾個(gè)月的應(yīng)用實(shí)踐，通過(guò)詳細(xì)記錄和對(duì)各CCP的監(jiān)控在受控狀態(tài)下的檢測(cè)結(jié)果表明，產(chǎn)品的各項(xiàng)指標(biāo)均得較好的控制和提高,因此，在寶慶丸子企業(yè)實(shí)施HACCP管理體系，可以規(guī)范企業(yè)生產(chǎn),提高產(chǎn)品質(zhì)量。關(guān)鍵詞HACCP；寶慶丸子；應(yīng)用；原輔料采收；人員操作規(guī)范；包裝；殺菌19邵陽(yáng)學(xué)院畢業(yè)設(shè)計(jì)（論文）HACCPApplicationinthepigbloodMeatballLiuYao(D
3、epartmentofBiologyandChemistryEngineering.ShaoyangUniversity.Shaoyang422000.China)TutorHuangDa-chuanAbstractBaoqingmeatball,akindofbeanproducts,ismadeofbeancurd,freshandpigblood,withraditionalseasoning,throughtheprocessofpressing,knead-ing,clapping,bakingetc.ImplementingHACCPmanagementsystemi
4、sanadvancedmanagementmethodforthefoodproductionandtradingenterprisestostrengthenmanagement,ensurethequalityoffoodhygieneandsafety.FoodenterprisesaresupposedtorefertotheBaoqingmeatball’sprocessflowandapplytheHACCPsystemmanagement,takingthegatheringofmainrawmaterials,shaping(employees),specific
5、ations,sterilizingpackageaskeypoin-ts.EstablishthekeylimitsestablishedacompletepigbloodinbaoqingHACCPfoodapplicationsystemintwoways,througheitherdirectreferencestandardsorspecificexperimentdata.Thelimitedreferenceofharvestingrawmaterials,molding,packagingrefertonationalstandardsandtheenterpri
6、sestandards.aftersterilizationexperimentstoidentifykeylimitations:firstlyreduceto49%moisturecontent,heatingatthetemperatureof121℃for20minutes,inthe0.13-0.15mPapressurejoiningtheanti-coolingwatercooleto50℃,thencooletoroomtemperature,lessthan30min.Afterseveralmonthsofpracticalapplication,throug
7、hdetailedrecordsoftheCCPandthemonitoringinastateofcontrolofthetestresultsindicatethattheproductsofvariousindexesarebettercontrolledandimproved.Therefore,intheimplementationofHACCPfoodbaoqingcompanymanagementsystem,canstandardizeenterpriseprod
